Gluten-free Brownie Recipe

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with a little butter or oil.

Place a wire rack in the middle of the oven. Measure and assemble all ingredients so they are ready to mix.

Sift and combine

In a medium bowl, sift or whisk together brown rice flour, cocoa powder, and baking powder to remove lumps. Add almond meal, granulated sugar, light brown sugar, and sea salt. Whisk thoroughly until evenly combined and the mixture is uniform in color and texture.

In a separate large bowl, whisk the eggs until frothy. Stir in melted butter and vegetable oil until combined. Add vanilla extract and the brewed coffee (or hot water) and whisk until smooth. The coffee will deepen the chocolate flavor but will not make the brownies taste like coffee.

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, fold the dry into the wet until just combined. Do not overmix. The batter will be thick and glossy.

Fold in the semi-sweet chocolate chips and chopped nuts (if using), reserving a small handful of chips for sprinkling on top.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon to an even layer. Sprinkle the reserved chocolate chips on top and, if desired, scatter a few extra chopped nuts.

Bake in the preheated oven for 20–25 minutes. Start checking at 18 minutes: the edges should look set and slightly pulling away from the pan and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter) for fudgy brownies, or mostly clean for cakier brownies.

If using an oven with hot spots, rotate the pan halfway through baking for even browning.

Remove the pan from the oven and place on a wire rack. Immediately sprinkle flaky sea salt over the top if using. Let the brownies cool completely in the pan (about 1 hour) to set — chilling in the refrigerator for 30 minutes will speed this if you prefer firmer slices.

Use the parchment overhang to lift the brownie slab from the pan. Place on a cutting board and slice into 9 squares (3x3) or 12 smaller bars. Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate up to 7 days. For best texture, bring chilled brownies to room temperature before serving or warm briefly in the microwave.